Mint and Feta Lamb Burgers With Cucumber-Tomato Salad 4.000
Jun 1, 2005

Lamb lovers will find a favorite here in this twist on the all-American hamburger. Feta cheese, mint and ground lamb are combined to make a quick, bun-less burger. The patty is topped with a made-in-a-minute salad. Serve with roasted potatoes.

One important tip: The melting cheese wants to stick to the pan, so use a nonstick pan to cook the burgers. If the burgers do stick, use a spatula to loosen.

Servings: 4
  • For the burgers
  • 1 1/2 pounds ground lamb
  • 2/3 cup crumbled feta cheese
  • 2 tablespoons finely chopped mint
  • Salt
  • Freshly ground black pepper
  • 1 to 2 teaspoons olive oil, or as needed
  • For the salad
  • 2 medium tomatoes, cut into 1/2-inch dice, seeded if desired
  • 1 medium or large cucumber, peeled seeded and cut into 1/2-inch dice
  • 2 tablespoons finely chopped mint
  • 1 teaspoon red wine vinegar
  • 2 teaspoons olive oil
  • Salt
  • Freshly ground black pepper


For the burgers: In a large bowl, combine the lamb, feta, mint and salt and pepper to taste. Divide the mixture evenly into four balls. Form each ball into a patty no more than 3/4 inch thick.

In a large nonstick skillet over medium heat, heat enough of the oil to just coat the bottom.

Place the burgers in the heated skillet and cook for about 10 minutes. It may be necessary to turn down the heat if the burgers seem to be browning too quickly. After 10 minutes, turn the burgers over and continue to cook, adjusting the heat as needed to ensure they are cooked all the way through, about 10 more minutes.

For the salad: While the burgers are cooking, combine the tomatoes, cucumber, mint, vinegar, oil and salt and pepper to taste. Set aside.

To serve: Place burgers on individual plates and spoon the tomato-cucumber salad over each one, dividing the salad evenly among the plates.

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Recipe Source

Adapted from former Food section recipe editor Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

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